When Koreans eat a steaming bowl of good soup, you hear after the first spoonful of “aaaaaah” deep, guttural sounds somewhere between exhalation and exclamation. “Aaaaaah”, such is the original chorus that resonates at our table: it is my husband who starts, then my 2-year-old son, who noisily gulps down his soup, throws his “aaaaaah” for him surprisingly deep.
The love of soup and broth is a fundamental part of Korean culture. In Korea, soups mark important events and holidays.
When a baby is born, the young mother recharges her batteries with a miyeokguk, a nutritious seaweed soup. We also take it to celebrate birthdays. There is no wedding party without galbitangbeef short rib soup, or janchi guksua noodle soup reserved for special occasions.
For him lunar new yearwe taste a dukguk, a soup with oval rice cakes that symbolize prosperity. For Chuseok, the Mid-Autumn Festival, it will be toranguktaro soup [un tubercule].
A Korean meal is incomplete without soup or stew, whether it’s for parties or for everyday. A well-known adage says: “A meal without soup is like a face without eyes.”
Variants for each region, each city
Aptly titled documentary series A nation of broth (“A nation of broths”) and broadcast on Netflix explores this passion for soup. […]
Korean soups are of infinite variety, there are variations for each region, each city and each home.
More broadly, they can be divided into four categories: guk, Spike, jjigae Y jeongnol. the guk is a liquid soup, where there is more broth than other ingredients, e.g. miyeokguk Y dukguk. It is served in individual portions.
The word Spike comes from the Chinese 湯 [tang] and often designates a soup whose broth simmers for hours, for example galbitang (beef rib and radish soup)
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Hong Kong’s leading English-language daily has been owned by Jack Ma (Ma Yun), CEO of Chinese e-commerce giant Alibaba, since April 2016. This acquisition sparked strong fears that the newspaper’s candor and journalistic quality would be eroded. or even disappeared. Anyway, the SCMP, remained in a monopoly position in the market for English-language newspapers in the former British colony, it remains essential for anyone who wants to follow China. The daily offers a very complete factual coverage of news from China and Hong Kong. Magazine pages sometimes offer good reports on neighboring countries.
Jack Ma’s first initiative was to make the newspaper’s website free, with the intention of opening “the most comprehensive and trusted information site on Greater China for the rest of the world.” This strategy of capitalizing on the reputation of the century-old title is in line with the efforts made by Beijing to develop its media network in the world.
Previously, a major editorial change had already been seen under the leadership of Robert Kuok, a Sino-Malaysian businessman close to Beijing who became the main shareholder in 1993.
Formerly the “China watcher’s” go-to daily, the paper had gradually shed a number of journalists after the arrival of Robert Kuok, watered down its opinion pages, and began to rely more and more on agency dispatches. to deal with information that does not show Beijing in its best light.
After the ouster of Willy Wo-lap Lam, head of the China pages, in 2000, whose analyzes of Beijing politics were considered too independent, in 2002 it was the turn of his Beijing bureau chief, Jasper Becker, to obtain the license. The editorial pages, where Hong Kong political figures used to exchange the most diverse opinions, turned disappointing.